Caldo De Res - Mexican Beef Vegetable Soup

Caldo De Res

I’m a huge fan of clear broth soups and this has quickly moved up the list as one of my favorites. It’s easy to make and incredibly satisfying.

A few bones and an abundance of fresh vegetables transform into a soup that is a meal in itself and screams for a repeat as soon as the pot is empty. That's the kind of soup that I need to have cooking in my kitchen!

I experienced Caldo De Res for the first time a few years ago at a family style Mexican restaurant, Lindo Michoacan in Las Vegas and have been obsessed with it ever since. I was told that this is an everyday soup, nothing special, something that you can find in any Mexican home. Easy to say if you are from a Mexican household, of which I am not.

It was time to do some homework. Lots of reading and YouTube videos were my guide to recreating the Caldo De Res I fell in love with. The video that I loved the most, BUT... was in fear of the knife (you’ll understand when you watch the video) was Abuelas Kitchen. I am grateful for the cooking lesson and the oportunity to learn from an actual Abuela (Mexican grandmother). She shared the methods and ingredients but left the measurements open ended. That encouraged me to write a recipe with measurements for myself and to share with you.

My notes to you;

Corn Cobs are not optional!!! The flavor of the corn cobs are what make this beef bone soup special. The corn gives the soup a clean sweet flavor. Fresh corn is the best, but frozen works well too. Just don't leave it out.

I have added short ribs for a meatier soup (about 2 # for this pot) and I highly recommend it if your budget allows (they have gotten so spendy). However, you still need the beef shank with the bone to give the soup its full flavor.

Caldo De Res

(Mexican Beef Bone Vegetable Soup)

3          pounds          beef shank center cut with bone
2          pounds          short ribs with bone (optional, see note above)

1          gallon             water

1 Tbsp.+ 1tsp.            kosher salt

2          cloves             garlic

1          large               onion, cut into chunks

Add 1^st when meat is tender

1          large               tomato, small dice

1          med                carrot, cut into chunks

2          med                red skin or 1 russet potato, cut into chunks

¼         head               cabbage, cut into wedges or chunks

2          cobs               fresh corn, broken in half or 4 pieces of frozen corn cobs

Add 2^nd

4         small               Mexican zucchini or (2 regular zucchinis), cut into chunks

1         med                chayote squash, peeled and cut into wedges like an apple

Condiments for serving;                 

Lime wedges                        serve lime on the side to squeeze over finished soup

Hot sauce

Cut shank meat into large chunks leaving some meat on the bone.

Place meat and bones in a pot (add short ribs at this time if using) and cover with cold tap water. Bring to a boil and cook for about 3 - 5 min. to remove scum.  You will see the scum float to the top. Drain and rinse with cold tap water.

Wash the pot. Fill with 1 gallon of cold tap water and return pot to the stove. Bring water back to a boil; add meat back to the pot with salt, garlic and onions; turn down heat to medium - keeping a gentle boil; place a tilted cover on pot and cook for about 1 ½ hours or until meat is tender.

When meat is tender.
Add;

Tomato

Carrots

Potatoes

Cabbage

Cook for 10 min.

Then add;

Zucchini

Chayote

Cook for another 10 min. or until zucchini and chayote are cooked.

Total cooking time is about 2 hours plus waiting for the pot to boil time